Low Sodium Turkey Zucchini Skillet

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb ground turkey
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
4 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp red pepper flakes (optional)
3 medium zucchini, cut into ½-inch half-moons
1 tbsp apple cider vinegar
2 tbsp fresh parsley, chopped

Instructions

1
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
2
Add the ground turkey, salt, and black pepper. Cook, breaking the meat into small crumbles with a wooden spoon, until no pink remains and the turkey registers 165°F (74°C) on an instant-read thermometer, about 7–8 minutes.

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